“It’s spring fever. That is what the name of it is. And when you’ve got it, you want – oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so!” ~ Mark Twain

As soon as the weather begins to turn warm and the signs of Spring begin to appear … robins returning to build their nests, asparagus making its seasonal debut, backyard grills coming out of hibernation … I begin to get excited for my favorite pasta dish, full of flavors that remind me of Spring … and yes, I want it so!

I don’t know what it is about lemon and spinach that remind me of Spring … perhaps it’s the vibrant colors of yellow and green or the tangy flavor that the combination of these ingredients provides … but either way, I will make and eat this quick and easy Spring favorite multiple times in the months ahead.

I hope you enjoy it as much as I do!

Speedy Spring Pasta

Ingredients:

• 12 ounces fresh pasta
• 4 ounces pancetta, chopped
• 1 tablespoon olive oil
• 5 garlic cloves, finely chopped
• 2 teaspoons crushed red pepper
• 1 to 2 tablespoon champagne vinegar
• Juice from 1/2 lemon
• Zest of 1 lemon
• 16 ounces fresh spinach, roughly chopped or chiffonade
• Salt and pepper to taste

Preparation:

1. Bring 4 quarts of water to boil; season with salt.

2. Combine pancetta and olive oil in large skillet over medium-high heat and cook, stirring occasionally, until pancetta is begins to render and brown, about 3 to 4 minutes. Add chopped garlic and red pepper. Continue to cook until pancetta is fully-rendered and browned and garlic is cooked. Add champagne vinegar to “deglaze” pan.

3. Add fresh pasta to boiling water and cook 1-3 minutes (when pasta floats to the top, it’s ready). Add cooked pasta to skillet and toss with pancetta mixture. Add lemon juice, lemon zest, and spinach; toss together and cook briefly, just until spinach begins to wilt. If pasta seems dry, add 1/4 to 1/2 cup pasta cooking water.

4. Season with salt and pepper to taste; serve.

NOTES: This recipe makes three generous entree portions for four smaller entree portions. Oh, feel free to up the spiciness factor with more crushed red pepper if you like things spicy!

It’s no secret that I’m a fan of comfort food. Rich, calorie-laden dishes, often filled with cheesy goodness … yep, that’s my idea of comfort food. Unfortunately though, it often seems that comfort food and dieting just don’t go hand in hand. Enter a new comfort food classic: turkey and spinach lasagna.

I found a recipe for turkey and spinach lasagna from Eating Well that sounded both healthy and “comfort food worthy.” I made a few changes to the recipe and the adapted version, which went over quite well with the family, is below. I’m happy to say that my turkey and spinach lasagna remained healthy and filled my need for comfort food.

Mangia!

Turkey Spinach Lasagna

Ingredients:

• 1 pound ground turkey breast
• 1 1/2 cups chopped onion
• 4 garlic cloves, chopped
• 1 (26-ounce) jar marinara sauce (flavor of your choice)
• 1 (26-ounce) jar fat-free marinara sauce (flavor of your choice)
• 1 (16-ounce) carton fat-free cottage cheese
• 1 egg, beaten
• 1/4 cup pre-shredded fresh Parmesan or Asiago cheese
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 12 cooked whole-wheat lasagna noodles
• 2 cups shredded part-skim mozzarella cheese

Preparation:

1. Preheat oven to 350°.

2. Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; cook until onion is softened. Add turkey; cook until meat is browned, stirring to crumble. Add 5 3/4 cups marinara sauce; cook 5 minutes, stirring occasionally. Remove from heat.

3. Combine cottage cheese, egg, Parmesan, parsley, pepper, and spinach; stir well.

4. Spread remaining marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over marinara; top with half of the cottage cheese mixture and half of the mozzarella. Spoon 1/4 of the turkey mixture over the mozzarella. Arrange 4 more noodles over turkey mixture; top with another 1/4 of the turkey mixture then top with remaining cottage cheese mixture. Arrange last 4 noodles over cottage cheese mixture; top with remaining turkey mixture and mozzarella.

5. Bake at 350° for 50 minutes or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving.

Notes: Sustainably-raised ground turkey breast is available at Whole Foods. I also used Whole Foods 365 Organic brand marinara sauce and Whole Foods 365 brand pre-shredded Parmesan, Asiago, and Fontina cheese blend in this recipe.